I’m really a big fan of what you’re doing on your blog. I am a retired CEC that watches every day to see where you’re going and love the simple menu items you show for the novice and budding food fanciers. I would only tell them to use a bit of a lesser cut on this item because when stir frying it will be great with a less expensive cut. I look at cost and end product and try to never cut taste for cost, but another cut could be used.
Thank’s Don.
Of course I fully agree with you. That’s why on the instructions to marinede the beef I mentioned :
“season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)”
ChefsOpinion 
I’m really a big fan of what you’re doing on your blog. I am a retired CEC that watches every day to see where you’re going and love the simple menu items you show for the novice and budding food fanciers. I would only tell them to use a bit of a lesser cut on this item because when stir frying it will be great with a less expensive cut. I look at cost and end product and try to never cut taste for cost, but another cut could be used.
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Thank’s Don.
Of course I fully agree with you. That’s why on the instructions to marinede the beef I mentioned :
“season with kosher salt, black pepper, brown sugar, soy sauce, sesame oil, blended pinepple mix, mix well, marinade for 30 minutes (for a tough cut of beef such as top round, marinade up to 8 hours)”
Thank’s again for following ChefsOpinion 🙂 Cheers
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